Baked Rigatoni With Peppers Olives

Baked Rigatoni with Roasted Peppers & Briny Olives (Cozy One-Pan Pasta)

Try my Baked Rigatoni With Peppers & Olives for a cheesy, flavorful pasta bake that’s packed with Mediterranean flair. Easy to make and impossible to resist—dig in!

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This is weeknight comfort with a little Mediterranean attitude. Tender rigatoni gets tossed in a garlicky tomato sauce with ribbons of sweet roasted peppers, salty Kalamata olives, and a handful of basil. It bakes until the edges crisp, the middle turns saucy and plush, and little pockets of melty mozzarella and Parmesan pull into strings with every scoop. The peppers bring sweetness, the olives bring bite, and the herbs keep it bright—so it tastes layered and lively without a ton of steps. Make it meatless or fold in crumbled Italian sausage; add spinach for greens or chili flakes for heat. Build it in one skillet, slide it into the oven, and serve straight from the pan with a big salad and warm bread. Simple, generous, and guaranteed crowd-pleaser energy.

Why This Recipe Works

  • Effort meets elegance: Looks like you spent all day in the kitchen, but comes together with surprisingly little fuss
  • Endlessly adaptable: Swap cheeses, add protein, or play with different veggies—it’s a canvas for your creativity
  • The gift that keeps giving: Somehow even more delicious as leftovers (if you can resist eating it all in one sitting)

The Story Behind the Sauce

This dish whispers of sun-drenched Italian kitchens where pasta al forno is a Sunday tradition. The peppers and olives? They’re like little bursts of Mediterranean sunshine, bringing color and depth to every forkful.

Essential Ingredients & Tools

For the Sauce That’ll Make You Want to Lick the Spoon

  • 3 tbsp good olive oil (or any vegetable oil in a pinch)
  • 1 large onion, diced (yellow or white both work)
  • 4 garlic cloves, minced (about 2 tsp pre-minced garlic if you’re short on time)
  • 2 red bell peppers, diced (substitute with jarred roasted red peppers if fresh aren’t available)
  • 1 green bell pepper, diced
  • 1 cup Kalamata olives, pitted and halved (black olives work too, though less briny)
  • 28 oz crushed tomatoes (San Marzano if you can find them, but any brand will do)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

The Pasta and Cheese Dream Team

  • 1 lb rigatoni (penne makes a fine substitute)
  • 1 cup ricotta (cottage cheese blended smooth can work in a pinch)
  • 2 cups shredded mozzarella (pre-shredded works, but block cheese melts better)
  • ½ cup grated Parmesan (the shelf-stable kind is fine here)

Tools You’ll Need

  • Large pot (any stockpot will do)
  • Deep skillet or Dutch oven (a regular large frying pan works too)
  • 9×13-inch baking dish (glass or ceramic preferred)
  • Colander

Serves: 6 | Prep: 20 min | Cook: 40 min | Total: 60 min

How to Make Baked Rigatoni With Peppers & Olives

  1. Setting the Stage:
    Preheat your oven to 375°F (190°C)—this moderate heat ensures even cooking without burning the top. Bring a large pot of water to a rolling boil, then salt it generously (about 1 tbsp per gallon). The salt seasons the pasta from within—skip this and your dish will taste flat. Covering the pot speeds boiling by trapping heat.
  2. Building Flavor Foundations:
    Heat 3 tbsp olive oil in your deepest skillet over medium heat. Add 1 large diced onion and cook until translucent (5 minutes), stirring occasionally. This gentle cooking transforms sharp onions into sweet, aromatic goodness. Add 4 minced garlic cloves and cook just 1 minute—burnt garlic turns bitter fast. If the garlic starts browning, lower the heat immediately.
  3. Peppers Take Center Stage:
    Stir in 2 diced red bell peppers and 1 diced green bell pepper. Sauté 8–10 minutes until softened but still slightly crisp. Season with salt to draw out their natural sweetness. Those golden edges you see? That’s caramelization adding smoky depth. Don’t overcrowd the pan—give them space to cook evenly.
  4. Sauce Simmering Sorcery:
    Pour in 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1 cup halved Kalamata olives. Simmer uncovered 15 minutes, stirring occasionally. The sauce should thicken to coat the back of a spoon—too thin and your pasta will be soggy, too thick and it’ll dry out. Taste now—cheese will mute flavors later, so the sauce should be slightly bold.
  5. Pasta Perfection:
    Cook 1 lb rigatoni 2 minutes less than package directions—it’ll finish cooking in the oven. Reserve ½ cup pasta water before draining—this starchy liquid can save your sauce if it’s too thick.
  6. The Grand Unification:
    Gently toss drained pasta with the sauce in the skillet. If needed, add reserved pasta water 1 tbsp at a time until each rigatoni tube is perfectly coated. Use a rubber spatula to prevent breaking the pasta.
  7. Layering Like a Pro:
    Spread half the pasta in a greased 9×13-inch baking dish. Dollop ½ cup ricotta by spoonfuls—these creamy pockets make every bite special. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Repeat layers, then cover with foil and bake 20 minutes. Uncover and bake 15–20 minutes more until golden and bubbly.
  8. The Torturous Wait:
    Let rest 5–10 minutes before serving—this allows the cheese to set for clean slices. The aroma will test your patience, but cutting too soon makes a messy presentation.

Pro Technique

Sauce Reduction Mastery
The key to perfect baked pasta? Properly reduced sauce. Simmer until it leaves a clean path when you drag a spoon through it. Too thin? Add 1 tbsp tomato paste or simmer longer. A splash of balsamic vinegar at the end brightens everything up.

Layering for Maximum Impact
Alternating pasta with cheese creates textural fireworks. Dotting ricotta (rather than mixing it in) preserves those creamy surprises. For extra crunch, mix panko breadcrumbs with the Parmesan topping.

Chef’s Wisdom

The Soggy Pasta Predicament
Undercook your rigatoni by 2 minutes—it continues cooking in the oven. If your sauce seems watery, either drain excess liquid or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Layering Flavors Like a Nonna
Season each component separately—onions, peppers, sauce. Cheese dulls saltiness, so your sauce should taste slightly bold before baking. For extra depth, add a Parmesan rind while simmering the sauce.

Storage & Freshness Guide

Storing Leftovers
Cool completely before storing in an airtight container for up to 4 days. Place parchment paper directly on the surface to prevent drying. Reheat covered with foil at 350°F (175°C) with a splash of water.

Freezing for Future You
Assemble the dish (without baking) and freeze for up to 3 months. Thaw overnight in the fridge before baking. For individual portions, wrap slices in foil and freezer bags.

Reviving Leftovers
If pasta dries out, reheat with a damp paper towel covering it. A drizzle of olive oil or spoonful of fresh tomato sauce can work miracles too.

Nutrition Profile

Per serving:
Calories: 580
Protein: 24g
Carbohydrates: 72g
Fat: 22g
Fiber: 6g

Ingredient Variations and Their Impact

  • Smoky Sensation: Swap regular mozzarella for smoked mozzarella—it adds incredible depth. For extra texture, crisp up some pancetta and sprinkle it between layers.
  • Vegetarian Delight: Replace half the olives with marinated artichokes—their tangy bite cuts through the richness beautifully. Throw in some sun-dried tomatoes for chewy texture bursts.
  • Spicy Upgrade: Brown ½ lb diced chorizo with your onions—the rendered fat makes the sauce incredibly rich. Finish with crumbled feta for a salty contrast.
  • Vegan Version: Use cashew ricotta and dairy-free mozzarella. Roasted Eggplant adds wonderful meaty texture.
  • Ultra-Creamy Variation: Replace ricotta with béchamel sauce infused with nutmeg—it’s like wrapping your pasta in a velvet blanket.

Perfect Pairings

Complementary Dishes

  • Arugula Salad: Peppery arugula with lemon vinaigrette cuts through the richness. Add shaved fennel for crunch and a subtle licorice note.
  • Garlic Bread: Toasted ciabatta rubbed with garlic soaks up extra sauce and adds crispy contrast.

Drinks

  • Chianti: This medium-bodied red’s acidity balances the tomatoes and cheese.
  • Sparkling Water with Citrus: A lemon or lime wedge refreshes the palate between bites.

Something Sweet

FAQs

  • Q: Can I use fresh tomatoes instead of canned?
    A: Absolutely! Just simmer longer to reduce the extra liquid—fresh tomatoes are much more watery.
  • Q: How do I prevent dry leftovers?
    A: Reheat with a splash of broth or water, and cover while warming to trap moisture.
  • Q: Can I make this vegan?
    A: Definitely! Use plant-based cheeses and skip the ricotta, or make a cashew-based alternative.
Baked Rigatoni with Roasted Peppers & Briny Olives (Cozy One-Pan Pasta)

Baked Rigatoni with Roasted Peppers & Briny Olives (Cozy One-Pan Pasta)

Cost Level $$
Category Pasta
Difficulty Medium
Cuisine ["italian", "mediterranean"]
Servings 6
Total Time 60 minutes

Try my Baked Rigatoni With Peppers & Olives for a cheesy, flavorful pasta bake that’s packed with Mediterranean flair. Easy to make and impossible to resist—dig in!

Ingredients

For the Sauce

For the Pasta & Cheese

Instructions

  1. Preheat oven to 375°F (190°C). Bring large pot of salted water to boil.
  2. Heat olive oil in deep skillet. Cook onion 5 minutes until translucent. Add garlic, cook 1 minute.
  3. Add bell peppers, cook 8-10 minutes until softened. Season with salt.
  4. Stir in crushed tomatoes, oregano, basil, and olives. Simmer 15 minutes until thickened.
  5. Cook rigatoni 2 minutes less than package directions. Reserve ½ cup pasta water, then drain.
  6. Toss pasta with sauce in skillet. Add reserved water if needed.
  7. Spread half pasta in greased 9x13-inch baking dish. Dollop with ½ cup ricotta, then sprinkle with 1 cup mozzarella and ¼ cup Parmesan. Repeat layers.
  8. Cover with foil, bake 20 minutes. Uncover, bake 15-20 minutes until golden. Rest 10 minutes before serving.

Chef’s Notes

  • Undercook pasta by 2 minutes—it continues cooking in oven
  • Sauce should coat spoon before mixing with pasta
  • Let rest before serving for cleaner slices
  • Store leftovers with parchment paper touching surface to prevent drying

Tags

contains-glutencontains-dairycontains-lactosecheesycomfort-foodcrowd-pleaserfamily-friendlyhearty

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